The Perenzin family has been making traditional cheeses for 4 generations. Their winning tradition began when they earned a gold medal at the Brussels "Salon des Arts Ménagers" in 1933, and the medals have kept on coming ever since. All of their cheeses are handcrafted, and all production is supervised directly by Carlo Piccoli, a seasoned professional with twenty years of cheesemaking experience.

San Pietro is a cheese typified by a semi-hard, compact interior of pale, straw-yellow color, with evenly distributed eyes of uniform size. A maturing period of at least sixty days is required in order to obtain its soft and delicate flavor. The rind is coated in beeswax early in the production, keeping much of its natural aroma from escaping. This coverage also gives the cheese aromas and flavors of beeswax and honey, with hints of vanilla, and an unusually mellow texture for an aged cheese. The result is a persistent, round, and elegant taste.